Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate
other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared
to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15%
of enriched dietary fibre flours (Glucagel, inulin Raftiline HPX, inulin Raftiline GR, psyllium and oat).
Moreover, all dietary fibres (excluded Glucagel) were added in combination in order to evaluate their
possible antagonistic or synergic effect on predicted glycaemic response. In general, all enriched dietary
fibre pasta sample showed a significant decrease (except for pasta containing a combination of 7.5%
inulin Raftiline GR and 7.5% oat bran flour) in reducing sugars released and standardised AUC values
compared to control pasta. However, this study showed that the combination of dietary fibres in pasta
formulation led to an antagonistic effect on the predicted glycaemic response.

Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate
other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared
to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15%
of enriched dietary fibre flours (Glucagel, inulin Raftiline HPX, inulin Raftiline GR, psyllium and oat).
Moreover, all dietary fibres (excluded Glucagel) were added in combination in order to evaluate their
possible antagonistic or synergic effect on predicted glycaemic response. In general, all enriched dietary
fibre pasta sample showed a significant decrease (except for pasta containing a combination of 7.5%
inulin Raftiline GR and 7.5% oat bran flour) in reducing sugars released and standardised AUC values
compared to control pasta. However, this study showed that the combination of dietary fibres in pasta
formulation led to an antagonistic effect on the predicted glycaemic response.